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1. Add the pasta to a large pot of slightly salted water and bring to a boil.
2. Cook until almost al dente, add the asparagus and cook for an additional 2 minutes.
3. Add oil to a hot skillet, tilting the pan to coat evenly with oil.
4. Add the chicken and sauté for 6 minutes, occasionally stirring.
5. During the last 2 minutes of cooking time, add the yellow pepper and sauté.
6. Remove the pan from the heat.
7. Scoop out 1/4 cup pasta water, then drain the pot.
8. In a large serving bowl, combine everything, adding the remaining ingredients and stir until well blended and the cheese is melted.
9. Serve with garlic bread and enjoy.
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